Monday, November 7, 2011

day seven

How was your Monday? Are you looking for things to be thankful for?
So many things today....
I am thankful to have woken up to a little bit of light in the sky. 
I am thankful we were out the door this morning with time to spare (still unsure how it happened).....a Monday miracle!
I am thankful for warm coats and mittens that keep us warm on our morning drive to school.
I am thankful for blankets and slippers and boots and layers and layers (I like to be warm)
I am thankful for an afternoon movie on the couch with my Littles. 
Rediscovering old favorites, and seeing them watch movies like 
The Princess Bride for the first time is so much fun. 
"No more rhyming now, I mean it!"
"Anybody want a peanut?" 
they were rolling!

I am thankful for cookies.
How they chase all your worries away, with just a bite (er....lots and lots of bites) 
I love everything from dreaming them up, to making them, to eating them. 
And I have declared my love for brown butter before.....but I will say it again. 
I am thankful for brown butter, and how it makes everything it touches exactly one bazillion times better.
brownbuttercookies1 copy

Brown Butter Chocolate Chip Cookies
This is my favorite chocolate chip cookie recipe (posted here) with the regular butter swapped out for brown butter.
Original cookie recipe adapted from Ashley's blog

2 sticks of butter (1c), at room temp
1/2 c white sugar
1 3/4 c brown sugar
2 eggs
2 tsp vanilla
3 c all purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
1 lb chocolate chips/chunks
1 cup chopped pecans

To brown butter:
Heat pan on medium heat.
Cut butter in to pieces and melt in pan.
Stir continuously. Butter will foam up.
After foam subsides, small brown flecks will start to appear in bottom of pan.
Continue stirring, until butter has reached a nice brown color, and nutty aroma.
Turn the heat all the way down.
Pour into a bowl and and refrigerate until solid again.

Cream the (solid) brown butter and the sugars until mixed well. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Mix well for a few minutes until batter it light and fluffy. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate and pecans.

Eat this dough. Lots and lots of it.

When you are done consuming, drop by spoonful onto parchment lined cookie sheet.

Bake at 350° for 11-13 minutes. They should be lightly golden on the outside but still look gooey on the inside.
brown butter chocolate chip cookies


What are YOU thankful for on this Monday?


angela hardison said...

those cookies look SO GOOD. i want to make them right now.

i'm thankful for cloudy weather all day today and a rainy weekend!

The Webbs said...

sheena.. please send these my way. im pouting and need them to chase my worries away. hospital is full so no induction yet.

on the brighter side, i am thankful it didnt snow today, and im thankful for homemade caramel that i will enjoy, eat and pout with apples tonight.

Alison said...

I'm thankful you posted these pics. The food looks marvelous!

Laura said...

Hi! I'm a new reader. :) Those cookies look delicious. Also, layers are GREAT. Nothing better than feeling cozy and warm on a cold day!

summer said...

oh sheena. i am such a fan of your thankfuls! not to mention your cookies :)

today i am thankful that my baby girl has discovered her thumb. yaaaay!

Alicia said...

yum :) everytime i read your blog i want to eat something!

Krystal Celeste said...

Those cookies look & sound amazing! Definitely trying these tomorrow! I've been reading your blog for a while but this is my first comment. Just want to tell you that your blog always puts a smile on my face! :)

Hannah said...

yaaay! more cookies! it's always a good time teat sweets. and they look so good! :)

Carissa said...

Those cookies look delicious. I recently discovered a love for pecans. They're so buttery and sweet. So today, I'm thankful for healthy nuts & cookies to put them in.

melissa said...

even with your fervent and frequent expressions of love for browned butter it just doesn't seem worth it. could it really be worth it, sheena? ("it" being an extra few minutes between me and eating cookies.)

sheena said...

haha melissa! believe it or not, this was taken into great consideration. So, the day I planned on making cookies, I browned the butter at breakfast time, so in the afternoon when it was "cookie time" (a designated time in our home), the butter was ready and I could get them into my mouth ASAP. always thinking ahead;)

Kimmie said...

You are quite the amazing cookie baker!! However did you stack your cookies so perfectly at the bottom so they wouldn't topple over I will never know. Your photos are always so amazing and intriguing!

This recipe is quite similar to my chocolate chip cookie recipe, only mine has Rolled Oats in it. We are a DARK chocolate loving family and if I don't have Ghiradelli bittersweet chips to add to my cookies, I at least add in semi-sweet. I will have to give the brown butter a try. It sounds delicious!

I love your "thankful" posts. I as well am thankful for LAYERS to bundle up and keep warm. I am thankful for our parlor stove that we can cozy up next to and read books together. I am thankful for leftover cream cheese frosting to make iced graham crackers as a yummy afternoon snack for my boys, since it was a hectic afternoon and I didn't get chocolate chip cookies made.

ultraambitious said...

I believe I saw these cookies on foodgawker! I've never tried brown butter with chocolate chip cookies but I'd imagine that they are divine! I'm so thankful for the long fall that we've had here in Maryland. It's amazing how trees covered in beautiful colors and a brisk fall breeze can make everything better :)

jas - the gluten free scallywag said...

oh my these cookings look AMAZING and how i do love a good chocolate chip cookie dough!

Chrissy said...

I just made these...and fell in love.

Forever Feasting said...

Great find here! Found your cookie photo on what great timing! Grampy's birthday is tomorrow and these will be the perfect gift. Gave you props in my blog: Happy baking!

ネコチョコ said...

Yummy! These chocolate chip cookie recipe just made my Christmas cookie to do list!

Cynthia said...

Oh my goodness, I just made these and they are delicious. I omitted the pecans because I didn't have any and I wanted to share them with my sister in law (who doesn't like nuts). I will try this again with the pecans though. The browned butter is so so so so good!

Simone Anne said...

I am so excited! I made the dough for these today and plan to cook them tomorrow or Saturday morning. I'll be bringing them to a tailgate so I am sure that they will be a huge hit! Instead of chocolate chips I put in reeeses peanut butter cups, so I'll let you know how that goes! :D

(I'll come back and share a link once I make 'em!)

Thanks for the recipe and the inspiration! :D

krystle7250 said...

Just wondering how many cookies your recipe yields? I have a cookie exchange and I'm dying to make these!

itsthecookiemonster said...

i have been seeing this recipe everywhere! i'm sooo making these today!

Haley McAdams said...

This really looks delicious. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Safety Certification.

Sophia said...

I've made these once before and they are so delicious. However, my dough is super crumbly, particularly this time. Should it be so crumbly?

lisa g. said...

This is only the second brown butter CCC recipe I have found that calls for solidifying the browned butter in the fridge. Im impressed and will keep this in mind. Ive actually learned from reading these recipes that alot of people have dry or hard cookies. The remedy is after browning the butter and tranferring it to a bowl, to add one ice cube. Not very many people explain enough details and just post copies that may be untested. So I look for good recipes like this one you have here! This is my first stop at your site and its so nice and full of good food! Thank you!

lisa g. said...

I actually have an answer for Sophia's comment left on Jan. 12, 2014. (This is my first visit to the site). I've read that the dough crumbles because the browned butter actually begins its cooking process once the other ingredients are added to the browned butter. Even though the recipe calls for solidifying the butter in the fridge, it wont matter because browning the butter caused the butter fat to separate. And that alone effects the texture of dough(s). This is why alot of people cant make a crumble as a topping for pie or cake because they've melted and separated the butter fat with too high of heat used on the stove. Hope this helps.

sydna said...

lisa g. are you saying to a add one ice cube to the browned butter to cool it down so it can be used in the recipe immediately or am i supposed to refrigerate it until is a solid?

lisa g. said...

Sydna, Yes thats correct. You brown the butter over medium heat. To brown butter is to COOK the butter until theres a golden amber color and brown bits start to form in the bottom of the pan. This is not the same as melting butter. Your gona go past the melting stage to COOK the butter. Dont leave the butter un-attended and use a spatula. Watch and twirl the pan gently. The butter will foam and then it will sizzle. Use your spatula to move the foam out of the way as you tilt your pan. What your looking for is a "light golden amber color WITH browned bits in the bottom of the pan. As soon as you see brown bits- its done. Take it off the heat. NOW add one standard-size ice cube from an ice cube tray. This cools it down. Once its cooled off, then add it to your recipe. Make sure you scrape the brown bits into your recipe. Thats where the flavor is. The ice cube stops the cooking and prevents the other ingredients from being cooked. Therefore, solidifying it in the fridge is NOT needed. This cooking process is how you brown butter. Hope Ive helped!